Pan fried dorado with borlotti beans and avocado salsa

Recipe from: 13 September 2010

Ingredients 18
Servings 1
Minutes 10 mins


Serving Change
  • 1/2
    onion, thinly sliced
  • 2
    medium tomatoes, cut roughly into chunks (it cooks away)
  • 2
    garlic, crushed
  • 1
    chilli flakes (optional)
  • 1/2
    smoked paprika
  • Drizzle of balsamic vinegar
  • 1
    borlotti beans (cannelini or butter beans would also work)
  • Salt & pepper to taste
  • Sugar to taste
  • 4
    dorado fillets, if frozen, defrost overnight in the fridge
  • 1
    olive oil
  • 1
  • Salt & pepper to taste
  • 1
    avocado, diced
  • handful
  • Lime juice
  • Salt & pepper to taste
  • Rocket leaves to garnish


10 mins
Sauté the onion till golden brown.
Add the tomatoes.
Once the tomatoes start breaking down, add a little bit of water from a recently boiled kettle, and add the garlic.
Stir as the mixture reduces, adding a little bit of water as it starts catching on the bottom of the pan.
Season with the smoked paprika, salt, pepper, balsamic vinegar and depending on the sweetness of your tomatoes, the sugar. I only used half a tsp.
Rinse and drain the beans and add to the tomato sauce. Let it cook through for about 5 min. Set aside and get your frying pan onto the stove.
Add the oil and butter to the pan.
Season the fish with salt and pepper and place skin side down into the pan. Do not move the fish until you think it's cooked on the one side. Once browned, flip it over and let it cook through. Depending on the thickness of the fish, I'd say this should take in total 6-8 minutes.
Meanwhile, mix the cubed avocado, chopped coriander, salt, pepper and lime juice in a bowl.
Place a portion of the beans in the centre of the plate.
Top with the fish and place the avocado salsa around the edge of the plate.
Finish off with the rocket on top of the fish and a drizzle of olive oil, if desired.

For more of Truffles recipes click here...


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